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Books & publications of Halal

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Halal Food Production ( Mian N. Riaz, Muhammad M. Chaudry )

 

Summary

Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the marketplace. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the U.S. and abroad.

 

Halal Food Production answers this need by summarizing the fundamentals of Halal food production, serving as a valuable reference for food scientists, food manufacturers, and other food industry professionals. This text delivers a wealth of information about Halal food laws and regulations, guidelines for food production, domestic and international food markets, and trade and import requirements for various countries. Both authors are food scientists who have practical experience in Halal food requirements and Halal certification.

( Halal research center does not reject or approve the content of this book )

 

Seafood Safety and Quality ( Md. Latiful Bari, Koji Yamazaki )

 

Summary

Seafood Safety and Quality continues to be a major public health issue and its importance has escalated to unprecedented levels in recent years. In this book, major seafood borne diseases and key safety issues are reviewed. In addition, emerging microbial agents, fish toxins and other contaminants including heavy metal; allergy, water safety and related topics are discussed. It also addresses the challenges faced by both developed and developing countries to ensure seafood safety in new seafood products and processing technologies, seafood trade, safety of foods derived from biotechnology, microbiological risks, emergence of new and antibioticresistant pathogens, particularly from emerging pathogens, directing research to areas of high-risk, focus intervention and establishment of target risk levels and target diseases or pathogens.

( Halal research center does not reject or approve the content of this book )

 

Technologies in Food Processing ( Harish Kumar Sharma, Parmjit S. Panesar )

 

Summary

Topics include, among others:

• applications of ohmic heating

• cold plasma in food processing

• the role of biotechnology in the production of fermented foods and beverages

• the use of modification of food proteins using gamma irradiation

• edible coatings to restrain migration of moisture, oxygen, and carbon dioxide

• natural colorants, as opposed to synthetic coloring, which may have toxic effects

• hurdle technology in the food industry

• the unrecognized potential of agro-industrial waste

( Halal research center does not reject or approve the content of this book )

 

Advances in Meat Processing Technology ( Alaa El-Din A. Bekhit )

 

Summary

Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by achieving a greater understanding of the nature of meat, and the engineering technology required for meat processing. This book comprises 17 full chapters that provide up-to-date and fundamental information on current topics in meat processing. This inculdes novel technologies, such as the application of pulsed electric field, meat stretching and shaping, ultrasound and high pressure. In addition, analytical techniques such as Raman spectroscopy and NMR are enabling considerable advancement of knowledge in meat science and in meat processing.

( Halal research center does not reject or approve the content of this book )

 

Poultry Products Processing : An Industry Guide ( Shai Barbut )

 

Summary

Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe product manufacturing. The book opens with an overview of the poultry industry and then discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. Several chapters are devoted to meat product formulations (including numerous recipes), processing equipment, and principles of equipment operation.

( Halal research center does not reject or approve the content of this book )

 

Drying Technologies for Foods: Fundamentals and Applications ( Prabhat K. Nema, Barjinder Pal Kaur, Arun S. Mujumdar )

 

Summary

Drying is an important unit operation used in industry for processing and preservation of food products. Although a large volume of technical literature is available on drying of foods, it is still challenging for scientists and engineers to improve continuously upon the quality of dried products and existing drying systems. This book will aid processors in their search for cost-effective and energy-efficient drying techniques allowing them to succeed commercially in their ventures as well as to fulfill consumer-demand for high-quality products. Drying Technologies for Foods contains state-of-the art knowledge on several key aspects of drying ranging from fundamental principles, classification and selection, different types of conventional and modern techniques

( Halal research center does not reject or approve the content of this book )

 

 

Food Process Engineering and Quality Assurance ( C.O. Mohan, Elizabeth Carvajal-Millan, C.N. Ravishankar, A. K. Haghi )

 

Summary

This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry.

 

Key features :

• Presents recent research development with applications

• Discusses new technology and processes in food process engineering

• Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more

( Halal research center does not reject or approve the content of this book )

 

 

Nanoscience and Nanotechnology in Foods and Beverages ( Vellaichamy Chelladurai, Digvir S. Jayas )

 

Summary

Potential applications of nanotechnology in food industry include: encapsulation and delivery of substances in targeted sites, increasing flavor, introducing antibacterial nanoparticles into food, enhancing shelf life, sensing contamination, improved food storage, tracking, tracing, and brand protection. This book provides a basic understanding of the nanoscience and nanotechnology and their applications to different food industry sectors, covering both benefits and drawbacks using nanotechnology in food processing and discussing the development of an international regulatory framework.

( Halal research center does not reject or approve the content of this book )

 

Food Nanotechnology : Principles and Applications ( C. Anandharamakrishnan, S. Parthasarathi )

 

Summary

Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. Food Nanotechnology: Principles and Applications examines the current state of nanoscale phenomena and processes, benefits and risks of nanotechnology.

 

Features :

Offers clear and concise coverage on application of nanotechnology in nutrient delivery, food packaging, and pathogen/pesticide detection

Addresses both the technological aspects of delivering nano-based food products and the societal implications that affect take-up

Covers broad range of topics including nanoemulsification, electrospraying, nanocomposites, plasma processing, and nanosensors.

( Halal research center does not reject or approve the content of this book )

 

 

 

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Halal Food Production ( Mian N. Riaz, Muhammad M. Chaudry )

 

Seafood Safety and Quality ( Md. Latiful Bari, Koji Yamazaki )

 

Advances in Meat Processing Technology ( Alaa El-Din A. Bekhit )

 

Food Process Engineering and Quality Assurance ( C.O. Mohan, Elizabeth Carvajal-Millan, C.N. Ravishankar, A. K. Haghi )

 

Nanoscience and Nanotechnology in Foods and Beverages ( Vellaichamy Chelladurai, Digvir S. Jayas )

 

Food Nanotechnology : Principles and Applications ( C. Anandharamakrishnan, S. Parthasarathi )

 

Poultry Products Processing : An Industry Guide ( Shai Barbut )

 

Technologies in Food Processing ( Harish Kumar Sharma, Parmjit S. Panesar )

 

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